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Science Forum Index » Life Extension Forum » Inhibition of peroxynitrite-mediated reactions by vanillin.
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| rs |
 Posted: Thu Jan 08, 2004 7:35 pm |
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J Agric Food Chem. 2004 Jan 14;52(1):139-45.
Inhibition of peroxynitrite-mediated reactions by vanillin.
Kumar SS, Priyadarsini KI, Sainis KB.
Radiation Biology and Health Sciences Division, Bioscience Group, and
Radiation Chemistry and Chemical Dynamics Division, Bhabha Atomic
Research Centre, Trombay, Mumbai 400 085, India.
Several neurodegenerative diseases such as Alzeimer's and Parkinson's
as well as septic shock and inflammation involve formation of reactive
oxygen and nitrogen species that include peroxynitrite (PON). PON can
also react with endogenous antioxidants. Therefore, dietary
supplementation with antioxidants may help in these diseases. An
exogenous antioxidant, vanillin (4-hydroxy-3-methoxybenzaldehyde),
used widely as a food flavoring agent, was evaluated for its ability
to scavenge PON and inhibit PON-mediated reactions. Nitration of
tyrosine by PON was assessed by high-performance liquid chromatography
(HPLC). This reaction was inhibited by vanillin. The oxidation of
dihydrorhodamine 123 to fluorescent rhodamine 123 was also inhibited
by vanillin. The kinetics of reaction between PON and vanillin was
studied by stopped-flow technique. The products of this reaction were
analyzed by HPLC, and hydroxyvanillin was identified as one of the
five products with absorption at 350 nm. These data demonstrate that
vanillin effectively scavenges PON in cell-free systems.
PMID: 14709027 [PubMed - in process]
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=14709027&dopt=Abstract |
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